Cantonese Tomato Beef Stir-Fry with Rice

Ingredients

• 1 pound flank steak, sliced thinly against the grain
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon cornstarch
• 2 tablespoons neutral oil, divided
• 1 small onion, cut into wedges
• 3 ripe tomatoes, cut into wedges
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/3 cup chicken stock
• 2 scallions, cut into 2-inch lengths
• 4 cups cooked jasmine rice

Steps

1. Toss the beef with soy sauce, Shaoxing wine, and cornstarch. Let it stand while the pan heats.
2. Heat 1 tablespoon oil in a wok or wide skillet until very hot. Stir-fry the beef for 90 seconds until browned at the edges, then remove.
3. Add the remaining oil and cook the onion for 2 minutes. Add tomatoes and stir-fry just until they start to soften.
4. Stir in oyster sauce, sugar, and stock. Simmer for 1 minute to make a light tomato sauce.
5. Return the beef and any juices, add scallions, and toss for 1 minute until the beef is cooked through.
6. Spoon over warm jasmine rice.

Allergen note: Contains gluten, soy and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.